Greek Yogurt

By Karen Zhang

These days I have a penchant for Greek yogurt. Claimed to be one of the healthiest food products with low fat and high protein, Greek yogurt is not only my favorite but an increasing number of Americans’ favorite. One statistic shows a total of 35% of all yogurt Americans buy today is Greek, up from only 1% six years ago.

Indeed, when I shopped at a local supermarket and glimpsed the dairy section, I saw various brands of Greek yogurt taking up three quarters of the shelf. So why Greek yogurt? What is its attraction?

If you look closely, the price of Greek yogurt is slightly higher than regular yogurt. Perhaps from the manufacturer’s point of view, Greek yogurt is a money-making engine. So no matter if a dairy company with big name or small, it sells Greek yogurt in its own definition. Some brands taste less dry than others. Some looked more yellowish.

When I first tried Greek yogurt, I loved the blueberries, but I hated the plain. I wondered how yogurt lovers could swallow such an insipid thick lump as if gulping a ball of white socks.

It’s all about health and beauty. If you take heed to the taglines of Greek yogurt commercials in America, you will notice they all boast the dairy product is a good low-calorie substitute for sour cream or it can be a light lunch.

Different from yogurt sold in the Chinese market, Greek yogurt is far thicker in texture. While Americans use a spoon to scoop the yogurt like ice cream, Chinese “drink” yogurt directly from a milk bottle or with a straw from a carton box. Since these days Chinese people’s diet is getting more Westernized by consuming more meat and red wine, I wouldn’t be surprised to see Greek yogurt being a hit in China soon. After all, Chinese people are starting to look more like Americans, so we’ll soon have to start dieting. Greek yogurt, here I come!

_____

ShareShare on FacebookTweet about this on TwitterShare on Google+